Dinner

Korean BBQ Meatballs Recipe

Name: Korean BBQ Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1/2 inch ginger, grated; 2 green onions, finely chopped; 1 egg; 1/4 cup breadcrumbs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon brown sugar; 1 teaspoon rice vinegar; 1 teaspoon cornstarch (optional, for binding); Salt and black pepper to taste; Toasted sesame seeds; Chopped scallions; 1/2 cup mayonnaise; 1 tablespoon gochujang; 1 teaspoon lime juice; 1/2 teaspoon honey

ByVictor Layne January 7, 2026January 7, 2026

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Introduction

Korean BBQ Meatballs are a vibrant fusion dish that combines the sweet, spicy, and savory flavors of traditional Korean barbecue in a convenient, bite-sized form. These meatballs are infused with gochujang, garlic, and sesame oil, then baked to juicy perfection and served with a creamy spicy mayo dip. They are perfect as an appetizer, snack, or a flavorful main course.

A white plate filled with two layers of golden-brown meatballs, each meatball shiny and slightly crispy on the outside, with a smooth, light tan sauce drizzled over some of them. In the center at the back of the plate is a white bowl filled with more of the same tan sauce, topped with small pieces of chopped green herbs. The green herbs are also scattered lightly over the meatballs, adding a fresh contrast. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
2 cloves garlic, minced
1/2 inch ginger, grated
2 green onions, finely chopped
1 egg
1/4 cup breadcrumbs
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 tablespoon brown sugar
1 teaspoon rice vinegar
1 teaspoon cornstarch (optional, for binding)
Salt and black pepper to taste
Toasted sesame seeds and chopped scallions for garnish

Spicy Mayo Dip

1/2 cup mayonnaise
1 tablespoon gochujang
1 teaspoon lime juice
1/2 teaspoon honey

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and cornstarch (if using). Season with salt and black pepper. Mix everything together until well combined.
Step 3: Form the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
Step 4: Bake the meatballs for 18–20 minutes, or until they are fully cooked and browned on the outside.
Step 5: While the meatballs bake, prepare the spicy mayo dip. In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey until smooth and creamy.
Step 6: Serve the meatballs warm, drizzled with the spicy mayo or with the dip on the side. Garnish with toasted sesame seeds and chopped scallions.

Tips & Variations

For a leaner option, substitute ground beef with ground turkey or chicken.
Adding cornstarch helps the meatballs hold their shape, but you can omit it if desired.
Adjust the amount of gochujang to control the spice level.
Serve over steamed rice or noodles for a complete meal.
Try adding finely chopped kimchi into the meat mixture for extra tang and texture.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The spicy mayo dip is best kept separate and can be refrigerated for up to 5 days. Stir well before serving after refrigeration.

How to Serve

A round white plate filled with multiple glossy brown meatballs arranged closely, each topped with a smooth light tan sauce and small chopped green herb pieces. In the middle at the back of the plate, there is a white bowl filled with the same light tan sauce, also garnished with bits of green herbs. The plate sits on a white marbled surface. The meatballs have a slightly charred texture, making them look juicy and well-cooked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them before baking. Bake just before serving for the best texture and flavor.

Can I freeze the meatballs?

Absolutely. Freeze the cooked meatballs in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.